TC Recipe: Filet Mignon with Sweet Potato Puree and Mushroom Wine Reduction

May 06 2014

By Lead Pastry Chef Mariah Lussi
Suggested Pairing: 2011 Croft Pinot Noir
Serves 3

Filet Mignon

I had the pleasure of eating a whole plate of this dish to myself. I went in for just a bite and ate the whole thing. The smooth texture of the sweet potato puree with the earthy, vinted flavor of the sauce really showcases the grilled beef. This was a savory delight made by a pastry chef. Better yet is how nicely it goes with the Croft pinot noir. The mild root flavors of the potato puree and the earth from the mushrooms blends nicely with the oak and fruit in the pinot noir. Mariah added asparagus to this recipe, which I am quite fond of. If asparagus is not in season you can use other green vegetables in its place. Enjoy. – Executive Chef Benjamin Nadolny


  • 3 each 6 oz filet mignon
  • 1 each yellow onion, cut into ½ inch slices
  • 1 bunch asparagus
  • 8 oz crimini mushrooms, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 5 T butter
  • ½ cup balsamic vinegar
  • ½ cup red wine
  • 2 each sweet potatoes, small
  • Milk, as needed
  • Salt
  • Black Pepper


      1. Peel and cut sweet potato into 1 inch pieces and boil until tender, while your potatoes are cooking, preheat your grill to medium-high
      2. Snap the thick, fibrous ends of the asparagus off (if the stems are thick you may need to peel slightly with a peeler), set aside
      3. In a large sauté pan heat 3 Tb butter, add sliced mushrooms and garlic, cook until caramelized
      4. Deglaze your pan with the balsamic vinegar and red wine, simmer until reduced by about half
      5. Once your sweet potatoes are almost ready, season your filets generously with salt and pepper and then lightly oil and cook on grill until your desired doneness
      6. Once sweet potatoes are tender, drain and return to pot. Mash until almost smooth, add 2 Tb butter, a splash of milk and season with salt and pepper, continue mashing until smooth, keep warm by covering with a lid
      7. When the filets are almost done, put your sliced onions and asparagus on the grill, season with salt and black pepper, lightly oil and cook on grill until tender, turning once
      8. Serve each filet over sweet potatoes, asparagus, and onion, spoon sauce over top